Tahini Soup for Good Friday
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Recipe-Ingrediants
Tahini Soup for Good Friday
On Good Friday, when we abstain from oil, it is customary to prepare tahini soup. Most people make tahini soup with vegetables (TAGK) but without adding oil. Others make a simple tahini soup with small pasta, while some make tahini soup with mushrooms. Today, we will make tahini soup with mint, dill, and lemon—a soup that balances the flavor of tahini and gives it a light touch.
Our Ingredients:
250g Carolina or Gla?e rice (for a thicker consistency, you can use more rice)
1.7 liters of water
½ bunch of finely chopped dill
1 bunch of mint leaves, finely chopped
3 juicy lemons
Zest of one lemon
200g tahini
Salt and pepper
Directions
In boiling salted water, add the rice and simmer for 15 minutes.
At the 10-minute mark, in a bowl, mix the tahini with the lemon juice until fully incorporated. Using a ladle, take some water from the rice pot and gradually pour it into the bowl while stirring continuously (similar to making avgolemono). Next, pour the tahini mixture into the pot with the rice and stir until well combined. Then, finely chop the dill and mint leaves, and add the lemon zest. Adjust the seasoning with salt and pepper if needed.
Tips:
• You can substitute the rice with diced cucumber, couscous, or any other ingredient of your choice.
• Adding a touch of freshly grated ginger zest will give the soup a delightful kick.
• If you use Carolina rice, serve it immediately as it tends to become mushy if left for too long.
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